Estudo do aproveitamento integral de alimentos em restaurantes comerciais da zona sul de João Pessoa/PB

Abstract

The research sought to investigate how the management of restaurants is carried out with regard to the full use of food, and the waste generated in them, and what are the actions taken to minimize waste. Knowing that when you have this awareness of restaurants for social, environmental and economic issues, which together are interconnected when we think of re-use practices, after all the waste of tons of food resources is a reality, since full use of food is still a little stimulated practice. In view of this, this work had the objective of observing the management of some commercial self service restaurants in the southern area of the city of João Pessoa / PB, as the practice of using waste, leftovers, in order to know the profile of each establishment and their environmental concerns in the production of meals. For this, a semi-structured questionnaire was applied with the managers, owners and nutritionists of the studied restaurants. It was constituted from 5 restaurants interviewed, 2 did not realize the Integral Food Utilization, discarding all the parts not served for the garbage, since they were considered an EIA practice a waste of time. The other 3 restaurants performed EIA practices, but were not treated as a priority for them. In relation to the knowledge of the concept of this practice, it was found that all target countries have this correct knowledge.